What Is Spitzad Food
ITALIAN SPRITZ
Provided by Valerie Bertinelli
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately.
DELIGHTFULLY DIFFERENT CHICKEN SPITZAD (SPEZZATINO)
UPDATE: i just tried to make this..uhh...it was delicious but i managed to make it look a mess. Only try this if you know how to make it properly(fried chicken makers probably could) or dont care what it looks like. In fact i would suggest making it for 1 person before you show it to any family member lol. Or don't make it at all! I mean what i did was UGLY. yummy..but ugly. I dont think i got the hang of the sauce. I just found this recipe at parshift.com which shares old family Italian recipes. they kindly allow copying of them :) This sounds so delicious, a combination of baked chicken in a crust, and roast chicken with lemon sauce. Have the butcher cut the pieces into 2 or 3 inch sections through the bone if you don't want to do it yourself. Dark meat would keep it the moistest but breasts work as well. They suggest soaking the chicken in lightly salted ice water for a half hour first.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Step One: roast the chicken.
- If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
- Step Two: coat and finish the spitzad.
- In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
- Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
- You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
- Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.
Nutrition Facts : Calories 505.2, Fat 34.9, SaturatedFat 10.1, Cholesterol 313.9, Sodium 197.6, Carbohydrate 2, Fiber 0.1, Sugar 0.8, Protein 43.3
SPEZZATO RECIPE - (3/5)
Provided by eaglezfan6
Number Of Ingredients 10
Steps:
- Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.
GIADA'S CHICKEN SPEZZATINO (STEW)
This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.
Provided by Karamia
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
- Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
- Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
- Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
- Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
- Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
- Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
- Serve with biscuits for dunking and enjoy!
Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4
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